Monascin (monascoflavin) is a yellow-orange pigment isolated from the fungus, Monascus purpureus used to produce red yeast rice. The structure of monascin was elucidated in 1960. Monascin has a broad bioprofile, including anti-inflammatory, antioxidant, antidiabetic, immunomodulatory, neuroprotective and antitumor effects. Monascin is a PPAR-γ agonist and attenuates proinflammatory mediators, including inducible nitric oxide synthase (iNOS) and cyclooxygenase-2 (COX-2) expression as well as nitric oxide (NO) and prostaglandin E(2) (PGE2) formation caused by ovalbumin-induced inflammation in the human THP-1 monocyte cell line. Monascin inhibits the skin tumor-initiating effects of peroxynitrite or UVB and the tumor-promoting effects of 12-O-tetradecanoylphorbol-13-acetate in a mouse model.
Molecular Formula | C21H26O5 |
References |
Akihasa T et al (2005) Anti-tumor-initiating effects of monascin, an azaphilonoid pigment from the extract of Monascus pilosus fermented rice (red-mold rice). Chem. Biodiversity 2: 1305 Hsu W et al (2012) Monascus-fermented metabolite monascin suppresses inflammation via PPAR-γ regulation and JNK inactivation in THP-1 monocytes. Food Chem. Toxicol. 50:1178 Ohashi M et al (1960) Monascoflavin. Bull. Chem. Soc. Jpn. 33:1630 |